Protein pancakes with chickpea flour, banana and hemp

Ingredients

For 1 serving

• Chickpea flour55 g
• Banana1
• Hemp seeds15 g
• Rice milk80 ml
• Baking powder1 teaspoon
• Maple syrup1 teaspoon
• Cinnamonto taste

Method

1. Peel the banana and blend half of it with the rice drink until smooth; set the other half aside.
2. Pour the mixture into a bowl, add the chickpea flour, baking powder and a pinch of cinnamon and whisk until the batter is smooth and thick; let it rest for 5 minutes so the flour hydrates.
3. Meanwhile slice the remaining banana into thin rounds.
4. Heat a non-stick frying pan well over a medium heat and drop in spoonfuls of batter to make small pancakes of 8–10 cm.
5. Cook for about 2 minutes, until the surface is covered in bubbles and the edges look dry, then flip and cook for another 2 minutes, until golden and cooked through.
6. Serve with the banana slices, the hemp seeds and a drizzle of maple syrup.